Vegan Potato and Leek Soup

The Ingredients

3 Yukon gold potatoes

2 leeks

1/4 cup diced white onion

1 tbsp extra virgin olive oil

1 1/2 cups cashew cream

salt

pepper

First, place one cup of raw cashews into a bowl and cover with water. Keep them in the fridge for at least 6-8 hours. They should almost double in size because they absorb the water. Once softened and lighter in color, add them into a food processor with the water. You may want to add some more water to loosen up the mixture. Blend for at least one minute. The longer you do this, the creamier and tastier the mixture will be. Add salt and pepper to taste and set the mixture aside. 

Boil the potatoes in salted water until soft. Remove them from the water and set them aside. Peel them once they are cooled. Save your water, as you will need this later!

Put 1 tbsp of extra virgin olive oil into a pot and throw in the diced onion. Keep this on medium heat for 5 minutes, until the onions are caramelized. Then, cut your leeks (chopping off the end) and throw them into the pot as well. You may want to add some of the salted water to the mixture to help cook the leeks and soften them up a bit. Let this simmer for 10 minutes.

Throw in the cashew cream and potatoes. Use a masher to break them down a bit. I like some creaminess, but I love getting chunks of potato in a good soup, so I didn't get too crazy with the mashing. Let simmer for another 5 minutes or so. Add salt and pepper to taste, and enjoy!

Caramelizing onions

Chopped leeks

Leeks and onions, cooking away

Close-up of the final product!